Carrot Ginger Soup

1. 1
   prep · ~5 min

   Prep the vegetables.

   1.Peel the carrots and chop into rough 1-inch pieces.

   2.Peel the onion and garlic cloves, then roughly chop.

   3.Peel the ginger and roughly chop into small pieces.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until soft and translucent (4-5 min).

   3.Add garlic and ginger, stir continuously until fragrant (1 min).

   TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium.
3. 3
   boil · ~20 min

   Add carrots and water, then simmer.

   1.Add the chopped carrots to the pot and stir to coat with the aromatics.

   2.Pour in 3 cups of water and add salt and black pepper.

   3.Bring to a boil, then reduce heat to low, cover, and simmer until carrots are fork-tender (18-20 min).
4. 4
   mix · ~3 min

   Blend until silky smooth.

   1.Remove the pot from heat and let cool slightly (2-3 min).

   2.Use an immersion blender directly in the pot to purée until completely smooth.

   3.If using a countertop blender, blend in batches, venting the lid to release steam.

   TIPFor an extra-silky texture, strain the blended soup through a fine-mesh sieve before serving.
5. 5
   simmer · ~3 min

   Adjust consistency and reheat.

   1.Return the blended soup to the pot over low heat.

   2.If too thick, stir in a little more water until desired consistency is reached.

   3.Taste and adjust salt and pepper if needed. Warm through (2-3 min).
6. 6
   serve · ~1 min

   Ladle into bowls and garnish.

   1.Divide the soup evenly among 4 bowls.

   2.Swirl 1 tablespoon of yogurt into each bowl.

   3.Sprinkle chopped parsley on top and serve warm.

   TIPA drizzle of olive oil on top adds a lovely glossy finish.

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